I made this dip to accompany crudités for a dinner party. It was delicious, but very "soupy," even though I used the precise amounts of ingredients and followed the simple instructions to a "T". I ended up adding 2-3 tablespoons of plain Greek yogurt to thicken it, and refrigerated it, and it still was too thin. I'd love to make it again, but only if someone can recommend a way to make it the right consistency for dipping sliced veggies.
Martha Stewart Member
I loved the Veggies with Honey-Mustard Dip. It was very yummie! However, I'm not a fan of a lot of salt and pepper or mayo so I substituted with light miracle whip and left out the salf an pepper. Still very good!